Cabbage Wadi - Pakoda

Cabbage Vadi

Ingredients:
2 Cups finely chopped Cabbage (Do not grate)
2-3 cloves Garlic
2 tsp Red chili Powder
1/2 tsp Cumin seeds
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala
2 tbsp Rice Flour
4 tbsp Jowar Flour (You can use flour like besan, wheat flour)
2 tbsp besan
Salt to taste
Very little water to knead
2 tbsp oil



Method:
1) Mix all ingredients given above. Add very little water to knead.
2) You can use pressure cooker for steaming the dough.
Grease the container inside pressure cooker with little oil. put the dough in it. Gently press and spread the dough in that container. Make the surface flat with fingers. Close the lid. Remove the whistle and steam cook for approx. 10 minutes.

However, there is another method to steam the dough - (Images)

Heat around 2-3 liter water in a deep and big saucepan. Put another steel container inside (first grease this container from inside with little oil). Make 2-3 big rolls of the dough. Put them in the container. Now take a cotton cloth and cover the lid with this cloth (this will help to prevent steam water dripping on the dough rolls)
Steam rolls on medium high for about 13-15 minutes.

3) Turn off heat and let the dough cool down. Once it becomes cool, cut into pieces. Shallow or deep-fry Cabbage Vadis

Labels:
Cabbage Pakoda, Kobi vadi, Kobichi wadi, gobhi pakora,kobiche wade, kobichya vadha, maharashtrian cabbage recipes